BBQ Salmon with Avocado & Corn Salad
Oven-baked salmon brushed with a homemade BBQ sauce is served over a lettuce-less salad of sweet corn, creamy avocado, cherry tomatoes, and crunchy snap peas. This BBQ salmon with avocado and corn salad is a flavorful summer dinner that's pretty enough to serve to guests.
Servings 2
Ingredients
BBQ sauce
- 3/4 cup ketchup
- 1/2 cup light brown sugar
- 1/4 cup water
- 2 tablespoons white vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt
Salmon Salad
- 1 lb salmon fillet
- 1 cup cherry or grape tomatoes sliced in half
- 1 cup snap peas ends trimmed and roughly chopped
- 2 ears corn on the cob cooked with corn sliced off
- 2 ripe avocados cut into cubes
- 1/2 small red onion diced
- Juice of 1 lemon
- 1 tablespoon honey
- Salt
- Chopped fresh basil to garnish
Instructions
Prepare the BBQ sauce
- Preheat the oven to 400 F. Grease a baking sheet or line with foil.
- Prepare the BBQ sauce. In a saucepan over medium heat, add all sauce ingredients. Whisk well and bring to a boil.
- Let simmer for about 30 minutes, stirring occasionally, until the sauce has thickened. Set aside.
Cook Salmon
- Brush the salmon fillet with the BBQ sauce, making sure to fully cover the top and sides. You might have extra BBQ sauce - reserve some to add to the salmon once it’s done cooking or save for other uses.
- Place the salmon in the preheated oven and cook for 25-30 minutes, or until an internal temperature of 145 F is reached.
Prepare Salad
- Add the tomatoes, snap peas, corn, avocado, and onion to a large bowl.
- Add lemon juice, honey, and salt (and optional fresh basil) on top and toss to combine.
- Serve salad with cooked salmon.
- Garnish with more basil.